Directions:

Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator. When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.

Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.